Chickpea and Kale Shakshuka
Shakshuka is a Middle Eastern one pan wonder of poached eggs in a delish tomato based sauce. I absolutely love the versatility of being able to play around with flavors and use what I’ve got on hand in the pantry. This version is my go to using chickpeas and kale and topping it off with feta.
![](https://i0.wp.com/breakfastwithbecca.com/wp-content/uploads/2021/11/Shakshuka-2.jpg?resize=480%2C640&ssl=1)
What you’ll need:
– 2 Tablespoons butter
– 3 cloves garlic, diced
– 1 red onion, diced
– 1 teaspoon cumin
– 1 teaspoon curry powder
– 1/2 teaspoon cayenne
– 1 teaspoon fresh cracked pepper
– 1 teaspoon salt
– 1 28oz can petit diced tomatoes
– 1 can chickpeas
– 1 cup chopped kale
– 5 eggs
– Feta, as needed
What you’ll do:
– Heat a large skillet over medium heat and add in your butter.
– Once melted, add in your garlic and onion, reserving a little bit of onion for topping later.
– Once the onion begins to turn translucent, add in your spices, tomatoes, and chickpeas. Stir together and bring to a boil.
– Lower the heat so that it is to a simmer and cook for about 10 minutes or until almost all the liquid has been absorbed.
– Use a spatula to create 5 holes in the tomato mixture and carefully crack your eggs into each spot. Cover with a lid and cook until the whites of the eggs are no longer clear and the yolks are cooked to your preference.
– Top with the reserved onion and feta and serve with toasted bread.
– ENJOY!
![](https://i0.wp.com/breakfastwithbecca.com/wp-content/uploads/2021/11/Shakshuka.jpg?resize=480%2C640&ssl=1)